Berry Shortcake with Basil Whipped Cream

Berry Shortcake with Basil Whipped Cream

Ingredients:



  • ¾ cup small blackberries

  • 1 cup quartered strawberries

  • ½ cup blueberries

  • 2 ½ tsp sugar

  • 3 Tbsp J. Olive Co. Strawberry Balsamic

  • ½ lemon, zested

  • 1 cup heavy cream

  • 1 Tbsp confectionary sugar

  • 2 tsp J. Olive Co. Basil Olive Oil

  • 4 crumpets (can also use sliced shortcake or pound cake, if preferred)

  • Sea Salt, for finishing


Directions:



  1. In a medium bowl, macerate the berries with the sugar, Strawberry Balsamic, & lemon zest for 30 minutes.

  2. Prepare the whipped cream:

    • By hand - Place 2” of ice in the bottom of a large bowl. Fill until just covered with cold water. Place a medium bowl on the ice with heavy cream & confectioner’s sugar. Begin whipping with a balloon whisk & add in the Basil Olive Oil slowly. Whip until soft peaks are formed & the cream is smooth.

    • With a stand mixer- Whisk the heavy cream & sugar together; slowly drizzle in the oil. Whisk until soft peaks are formed & the cream is smooth. Watch the cream as this happens quickly!



  3. Place the berries over the cake with the sauce that it forms. Dollop cream on top & garnish with a touch of Sea Salt for heightened flavors & texture!


Recipe courtesy of Saratoga Olive Oil